Ingredients

The following ingredients have 4 Servings
  • 2 ½ cups Low-Sodium Vegetable Broth (bring to a boil)
  • ¼ cup Nutritional Yeast
  • ½ tsp Turmeric
  • ½ tsp Garlic Powder
  • ¼ tsp Paprika
  • 2 cups Chickpeas, cooked*
  • 2 cups Fresh Broccoli Florets
  • 1 cup uncooked Brown Rice Rice

Instruction

  • Preheat the oven to 400F. Add the Nutritional Yeast to a medium pot and toast over medium heat for 2-3 minutes, stirring frequently. The yellow flakes will become darker and more fragrant.
  • Once toasted, add the Vegetable Broth, Turmeric, Garlic Powder, and Paprika to the pot; raise the heat to high and bring the mixture to a boil.
  • While the liquid is coming to a boil, pour the Chickpeas a 9×13″ pan or casserole dish. Sprinkle the Broccoli evenly over the Chickpeas, then sprinkle the uncooked Brown Rice over the top of the dish.
  • Whisk the Vegetable Broth well to evenly distribute the spices, then pour the boiling mixture over the casserole dish. If any spices “clump” in a particular area, stir them around a bit with a spatula. Cover the casserole with Aluminum Foil, then bake for 60 minutes.
  • Remove from the oven and serve as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.